|Latke, Bourek, Applesauce (on plate.)|
In my family, latkes usually get served with sour cream and applesauce on the side, which encompass the two ways that potato pancakes seem to be served wherever they appear—that is to say, sweet and savory.
My friend Red, who hosted the Hanukkah dinner, made our latkes, and will be shortly putting up a post over at Miss Kagashi's blog, and that is at this very location.
|Apples, soon to become sauce.|
12 apples - use a variety, and don't use tart apples. I did 3 each of Gala, Fuji, Honeycrisp, and Golden Delicious.
2 cups (551 ml) sweet (as opposed to hard) apple cider
4 tbsp (60 ml) Southern Comfort (or Brandy, or Barenjager, your choice)
4 tbsp (60 ml) butter
6 tbsp (90 ml) honey
1 tsp (5 ml) ground cinnamon
1.) Peel, core, and quarter the apples. Combine all ingredients in a stockpot—this will all fit in an 8-quart/8 liter pot.
2.) Simmer gently for 20 minutes or until the apples are tender. Mix occasionally during the cooking.
3.) Using a potato masher, an immersion blender, or a food mill (or a combination of the three) break down the apples into a smooth sauce. Some texture should persist, but there shouldn't be big lumps.